Turmeric Caramel Cod

dinner easy weeknight cod fry turmeric

Kendra Vaculin

4 servings

Source

Ingredients

4 limes

½ cup (packed) brown sugar

3 Tbsp. soy sauce

1 Tbsp. ground turmeric

¼ tsp. cayenne pepper

Kosher salt

4 5–6-oz. cod or other flaky whitefish fillets

2 Tbsp. extra-virgin olive oil

Cooked jasmine rice, thinly sliced white onion, mint leaves, and cilantro leaves with tender stems (for serving)

Method

Slice 3 limes in half and squeeze through a fine-mesh sieve into a small bowl (you should have about 5 Tbsp. juice); discard seeds. Cut remaining lime into wedges and set aside for serving.

Whisk lime juice, brown sugar, soy sauce, turmeric, cayenne, and a pinch of salt in a small saucepan to combine. Bring to a boil, then reduce heat to medium-low. Cook, swirling pan occasionally to keep mixture from bubbling up, until thickened, about 8 minutes. Let caramel cool slightly (it will continue to thicken as it cools).

Meanwhile, pat fish dry, then season with salt. Heat oil in a large nonstick skillet over medium-high. Cook fish until flesh is opaque, cooked through, and flakes easily with a fork, about 3 minutes per side.

Divide rice among plates and top each with a fillet. Spoon warm caramel over. Top with white onion, mint, and cilantro. Serve with reserved lime wedges for squeezing over.